Bourbon Brown Sugar Pulled Pork
On February 27, 2020
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Bourbon Brown Sugar Pulled Pork is one of those recipes for the ages. Classic BBQ low and slow cooking combines with punchy, tongue-tingling flavors to make for a pulled pork experience unlike any other.
Brown Sugar Pulled Pork
This pulled pork is unlike any pulled pork you’ve had before. Not only is it seasoned with my amazing Signature Sweet Rub (you can buy this delivered to your door from the Hey Grill Hey Store, or you can make it yourself from my Best Sweet Rub Recipe post, but it’s mopped hourly with a sweet bourbon brown sugar mop sauce.
The layers of sweet and spice in this recipe are made for the subtle/savory natural flavors in pork. It’s perfect meat harmony. I love when that happens!
Recipes like this pulled pork are the ones I come back to over and over again. They’re meant for a low and slow BBQ lifestyle, which allows me opportunities to spend time with my family. While we wait for the pork to finish smoking, I can hang out on the back deck and kick up my feet while the kids play in the yard. It’s a wonderful way to spend lazy weekends with your family or friends.
Bourbon Brown Sugar Pulled Pork
I have been so excited to share this recipe with you guys. My husband told me this was the best pulled pork I’ve ever done! It truly is so good. You can eat it as-is, drizzle some extra mop sauce on top, or make it into a tasty BBQ sandwich. If you’re wondering if it’s worth the long smoke time. Trust me. It’s worth it every time.
I kept the process for smoking my pork shoulder (AKA Boston butt) fairly simple with a heavy emphasis on the bourbon and brown sugar flavor profile. The shoulder got a healthy dose of my Best Sweet Rub before hitting the grill for a low and slow smoke bath. I used even more seasoning to enhance the bourbon and apple cider vinegar in the mop sauce (which then turned into the foiling liquid during the second phase.)
From beginning to end, I built up layers of those complementary flavors so that when it was all done and ready to pull there was that mouth-watering sensation of mmm in every single bite!
Tips for Making Brown Sugar Pulled Pork
Here are a few quick tips to keep in mind before diving into this recipe. You can also scroll down to the video in the recipe card to follow the step-by-step visual instructions for making this amazing pork.
- Invest in a good meat thermometer. When choosing an instant read thermometer, I strongly recommend the Thermapen MK4 from Thermoworks. The ideal temperature for transferring the pork to the foil pan is 165 degrees F and for ending up tender pulled pork when it is finished is between 201 and 203 degrees F. Keep an eye on your temperature and you’ll have perfect results every time!
- Save the mop sauce! Don’t dump the remaining mop sauce sitting in your disposable aluminum pan down the drain! Drizzle it over the meat for added moisture and flavor!
- Don’t forget to rest the meat. Even though you’ve been waiting quite a while to enjoy your pulled pork, make sure to allow it to rest for 30 minutes before shredding and digging in.
More Pulled Pork Recipes
Pulled pork is a must-try on the smoker. If you’ve mastered this brown sugar pulled pork, try your hand at my other awesome recipes available here on Hey Grill Hey:
Cider Brined Pulled Pork
Carolina Pulled Pork
Simple Smoked Pulled Pork
Brown Sugar Pulled Pork Recipe
Bourbon Brown Sugar Smoked Pulled Pork
Video
Ingredients
- 1 7-9 lb bone-in pork shoulder (AKA Boston butt)
- ¼ cup Hey Grill Hey Sweet Rub (or your favorite BBQ seasoning)
Bourbon & Brown Sugar Mop Sauce
- 1 ½ cups bourbon
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 1 Tablespoon red pepper flakes
- 1 Tablespoon Hey Grill Hey Sweet Rub
Instructions
- Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.
- Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.
- Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.
- Smoke the pork. Place the pork on the grill grates and close the lid. Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.
- Braise. Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.
- Finish cooking. Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.
- Rest, shred, and serve. Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Drizzle some additional braising liquid on the pork as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published May 2017. We recently updated it with more information and helpful tips. The recipe remains the same.
This is my “Go To” when it comes to pulled pork. It always get rave reviews from my friends and family!
I’m smoking up 15 lbs. for a Pickleball party tomorrow afternoon.
This is another fantastic Hey Grill Hey recipe. From experience, I’ve learned that one should not second-guess Susie’s recipes. Just follow it. The only thing I did differently was to double the volume of the mop. I split this into halves and set one half aside to serve with the pork. This was a good idea, since I needed some of the second half for the braising pan.
The main reason for posting this is to offer a serving suggestion that worked great for this recipe. I’ve stolen this serving style from my favorite BBQ place in Malaysia called Apple Samgyupsal (translates to Apple and Pig). Make a jicama and apple slaw. I used jicama, Granny Smith green apples, jalapeno, cilantro, greek yogurt, shallot, lime juice and honey. You’ll find several recipes online for this type of slaw. Slice a few red delicious apples horizontally on a mandolin. You want them to be thin enough to bend without breaking. The size and shape of red delicious apples are great for this. Your guests add some pulled pork to an apple slice, add some slaw and drizzle it with apple honey (not apple blossom honey). You can find apple honey anywhere that has a good vegan selection. Just buy it… it’s a hassle to make yourself. Fold up your combination like a tiny taco and enjoy.
Sounds like apple overload, but the combination of flavors is great. I had buns and fixings for traditional sandwiches on the table, and not a single guest opted for that. Everyone loved the Apple and Pig style. Most preferred to drizzle with apple honey, while some preferred to drizzle with the remaining (untouched) mop.
I BBQ quite a bit. Back in the day, I competed on a Memphis-based team. We had top 3 Memphis in May Championship wins in whole hog, ribs, sauce and wings during the 5 years I lived there. These days, I tend to try something new each time I cook. So, I’ve tried MANY online recipes. My opinion is that Hey Grill Hey recipes are consistently well put together, simple to follow and always just over-the-top good. If you fight the urge to make tweaks and just do exactly what Susie says, your going to get a fantastic product every time.
THANKS, HEY GRILL HEY FOR ANOTHER OUTSTANDING BBQ EVENT!
Didn’t have a lot of flavor and slightly dry. Will try putting in a pan next time (instead of directly on the grill).
Absolutely phenomenal!! Nothing more to say. I’ve cooked pulled pork for years, but this is the only recipe I’ll use now.
When I smoke the pork shoulders the day before, what is the best way to reheat the following day, without losing any of the Fresh off the grill taste and tenderness?
First time doing this and it is looking and smelling great!
Usually the best way to reheat is right on your grill grates or in a cast iron pan in your oven. Low heat until they come back to temp.
Nice recipe. Family tore it up. Well done.
I made this last weekend for my Kentucky Derby party and it was a huge hit! It was so delicious!